Cheesy Mushroom Poppers
Ingredients
1 (24 oz) jar Paisley Farm Marinated Mushrooms
4 – 5 oz. pepperjack cheese block, cut into 1/4"-inch cubes
1 cup cornstarch
1 egg, whisked
1 cup panko breadcrumbs
¼ - ½ tsp. salt
¼ - ½ tsp. black pepper
Oil for frying
Flaked salt for garnish (optional)
Minced fresh parsley for garnish (optional)
Ranch dressing for dipping (optional)
Instructions
- Drain the mushrooms well and remove the stems. Place the mushroom caps in a single layer on paper towels (with the underneath side of the cap down) and lay another paper towel on top and pat dry. Let the mushrooms continue to drain on the paper towels while you prepare the breading and oil.
- Put the cornstarch and whisked egg into two separate bowls. Add the panko, salt, and black pepper to a third bowl and mix well. You’ll also want to put the cheese cubes in a bowl or on a small plate, so they are ready to go when you begin dredging the mushrooms.
- In a large pot, heat about 2 inches of frying oil over medium heat (enough to cover the mushrooms), until the temperature of the oil reaches about 350 degrees F.
- Now it’s time to dredge and fry the mushrooms. Press a cube of cheese into each mushroom cap (where the stem was). In small batches, dredge the stuffed mushrooms in the cornstarch and then place them in the whisked egg, using a spoon to roll them around. When the mushrooms are well coated in the whisked egg, coat them in the panko breadcrumbs.
- Carefully add the breaded mushrooms to the hot oil using a slotted metal spoon or skimmer. Fry until golden brown. This will go quickly! It only takes about 1 to 2 minutes so watch carefully! Remove the fried mushrooms from the oil using the same slotted spoon or skimmer and place onto a paper towel lined plate or cooling rack to drain.
- Transfer the fried mushrooms to a serving plate or bowl. Sprinkle with flaked salt and/or minced fresh parsley, if desired. Serve alongside ranch dressing or your favorite dip and enjoy!
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looks great!!